Posts tagged shrimp

Quick Shrimp and Sausage Paella

Quick Shrimp and Sausage Paella

 

Recipe: Quick Shrimp and Sausage Paella

Ingredients

  • 1 can Mexican style tomatoes
  • 1/2 cup chopped onion
  • 1/2 cup chopped red bell pepper
  • 2 garlic cloves minced
  • 2 cups instant brown rice
  • 1 1/3 cup reduced sodium chicken broth
  • 1/2 tsp dried thyme
  • 2 tsp dried oregano
  • 1/4 tsp salt
  • 1/4 tsp crushed red pepper
  • 1/4 tsp ground black pepper
  • 1 large pinch saffron
  • 1 package (14-16 oz) smoked turkey sausage, halved and sliced
  • 12 ounces peeled and deviened raw shrimp (21-25 per pound)
  • 1 package (9 oz) frozen green peas
  • lemon slices

Instructions

  1. Heat skillet over medium-high heat. Spray with cooking spray. Saute onion, bell pepper, and garlic until softened, about 3 minutes.
  2. Add rice, tomatoes, broth, and spices. Bring to a boil. Cover and cook for 5 minutes.
  3. Stir in shrimp, sausage, and peas. Cover and cook until shrimp is cooked through, about 5 minutes.
  4. Remove from heat and let rest, covered, until most of the liquid is absorbed, about 5 minutes more. Serve with lemon slices

Preparation time: 10 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 4

Shrimp Cobb Salad

Shrimp Cobb Salad

Recipe: Shrimp Cobb Salad

Ingredients

  • 4 slices center-cut bacon
  • 1 pound large shrimp, peeled and deveined
  • 1/2 teaspoon paprika
  • 1/4 teaspoon black pepper
  • Cooking spray
  • 1/4 teaspoon salt, divided
  • 2 1/2 tablespoons fresh lemon juice
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon whole-grain Dijon mustard
  • 1 (10-ounce) package romaine salad
  • 2 cups cherry tomatoes, halved
  • 1 cup shredded carrots (about 2 carrots)
  • 1 cup frozen whole-kernel corn, thawed
  • 1 ripe peeled avocado, cut into 8 wedges

Instructions

  1. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; cut in half crosswise. Wipe pan clean with paper towels. Increase heat to medium-high. Sprinkle shrimp with paprika and pepper. Coat pan with cooking spray. Add shrimp to pan; cook 2 minutes on each side or until done. Sprinkle with 1/8 teaspoon salt; toss to coat.
  2. While the shrimp cooks, combine remaining 1/8 teaspoon salt, juice, oil, and mustard in a large bowl, stirring with a whisk. Add lettuce; toss to coat.
  3. Arrange about 1 1/2 cups lettuce mixture on each of 4 plates. Top each serving with about 6 shrimp, 1/2 cup tomatoes, 1/4 cup carrot, 1/4 cup corn, 2 avocado wedges, and 2 bacon pieces.

Preparation time: 15 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4

Inspired By: Shrimp Cobb Salad

Spicy Sriracha Shrimp

Spicy Sriracha Shrimp

Recipe: Spicy Sriracha Shrimp

These make great finger food at a party. Turn it into a meal by tossing over field greens or baby spinach and adding grilled pineapple, bell peppers, and a spicy Sriracha-pineapple salad dressing.

Ingredients

  • 1/3 cup Sriracha
  • 1/3 cup olive oil
  • 1 teaspoon Worcestershire Sauce
  • 3 cloves garlic, crushed
  • 1 handful cilantro, roughly chopped, plus more for garnish
  • 1 teaspoon sugar
  • Salt
  • Freshly ground black pepper
  • 2 pounds large shrimp (16 to 20 count), peeled and deveined

Instructions

  1. Mix together the Sriracha, olive oil, Worcestershire sauce, garlic, cilantro, and sugar. Season aggressively with salt and pepper. Put in a 1-gallon plastic bag, add the shrimp, and mix together in the bag. Marinate in the fridge for 2 to 4 hours. Or longer.
  2. Heat a grill. Skewer the shrimp (4 to 6 shrimp per skewer) and grill until pink and delicious, 2 to 3 minutes per side.
  3. Remove the shrimp from the grill, slide the shrimp from the skewer using a fork, and pile on a serving platter. Sprinkle with finely chopped cilantro, and throw a few toothpicks in a few shrimp. Watch them disappear.

Quick Notes

If serving over a salad make a quick and spicy Sriracha-pineapple salad dressing by blending together two slices of fresh pineapple, a couple tablespoons pineapple juice, a couple tablespoons lime juice, a couple tablespoons olive oil, and a tablespoon of Sriracha.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4

Inspired By: Spicy Shrimp

Quick Shrimp Enchilada Bake

Quick Shrimp Enchilada BakeRecipe: Quick Shrimp Enchilada Bake

Ingredients

  • 1 pound peeled cooked shrimp, (see Ingredient Note), tails removed, diced
  • 1 cup frozen corn, thawed
  • 2 4-ounce cans chopped green chiles, (not drained)
  • 2 cups canned green enchilada sauce, or green salsa, divided
  • 12 corn tortillas
  • 1 15-ounce can nonfat refried beans
  • 1 cup reduced-fat shredded cheese, such as Mexican-style cheese blend, Monterey Jack or Cheddar
  • 1/2 cup chopped fresh cilantro
  • 1 lime, cut into wedges

Instructions

  1. Preheat oven to 425°F. Coat a 9-by-13-inch glass baking dish with cooking spray.
  2. Combine shrimp, corn, chiles and 1/2 cup enchilada sauce (or salsa) in a microwave-safe medium bowl. Cover and microwave on High until heated through, about 2 1/2 minutes.
  3. Spread 1/4 cup enchilada sauce (or salsa) in the prepared baking dish. Top with a layer of 6 overlapping tortillas. Spread refried beans evenly over the tortillas. Top the beans with the shrimp mixture, followed by the remaining 6 tortillas. Pour the remaining sauce (or salsa) over the tortillas. Cover with foil.
  4. Bake the casserole until it begins to bubble on the sides, about 20 minutes. Remove the foil; sprinkle cheese on top. Continue baking until heated through and the cheese is melted, about 5 minutes more. Top with cilantro and serve with lime wedges.

Quick Notes

Make Ahead Tip: Prepare through Step 3, cover and refrigerate for up to 1 day. Allow the cold baking dish to warm slightly before placing in a hot oven.

Preparation time: 20 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 6

Inspired By: Quick Shrimp Enchilada Bake

Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro

Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro

Recipe: Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro

Ingredients

  • 1 1/4 lbs jumbo shrimp, peeled and deveined (weight after peeled)
  • 1 tsp extra virgin olive oil
  • 1 red bell pepper, sliced thin
  • 4 scallions, thinly sliced, white and green parts separated
  • 1/2 cup cilantro
  • 4 cloves garlic, minced
  • kosher salt (to taste)
  • 1/2 tsp crushed red pepper flakes (to taste)
  • 14.5 oz can diced tomatoes
  • 14 oz can light coconut milk (50% less fat)*
  • 1/2 lime, squeezed

Instructions

  1. In a medium pot, heat oil on low. Add red peppers and sauté until soft (about 4 minutes). Add scallion whites, 1/4 cup cilantro, red pepper flakes and garlic. Cook 1 minute.
  2. Add tomatoes, coconut milk and salt to taste, cover and simmer on low about 10 minutes to let the flavors blend together and to thicken the sauce.
  3. Add shrimp and cook 5 minutes. Add lime juice.
  4. To serve, divide equally among 4 bowls and top with scallions and cilantro.

Preparation time: 10 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 4

Inspired By: Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro

Baked Shrimp in Tomato Feta Sauce

Baked Shrimp in Tomato Feta Sauce

Recipe: Baked Shrimp in Tomato Feta Sauce

Ingredients

  • 1 tbsp. olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 (14.5 oz.) cans of diced tomatoes
  • 1/4 cup minced fresh parsley
  • 1 tsp. dried dill
  • 1 to 1 1/4 lbs. medium sized raw shrimp, peeled and deveined
  • Pinch of salt, more to taste
  • Pinch black pepper, more to taste
  • 3 oz. feta cheese (about 2/3 cup, crumbled)

Instructions

  1. Preheat oven to 425 degrees F. Heat oil in a large, oven-proof skillet on medium high heat. Add the onions and cook until softened, 3-5 minutes. Add the garlic and cook until fragrant, about 30 seconds more.
  2. Add the tomatoes and bring to a simmer, reduce heat and let simmer for 5-10 minutes, until the juices thicken a bit.
  3. Remove from heat. Stir in the herbs, shrimp, feta cheese, and salt and pepper to taste. Place pan in oven and bake, uncovered, until shrimp are cooked through, about 10-12 minutes.
  4. Serve immediately. Serve with crusty French or Italian loaf bread, pasta, or rice.

Inspired By: Baked Shrimp in Tomato Feta Sauce

Shrimp with Garlic, Lemon, and Parsley

Recipe: Shrimp with Garlic, Lemon, and Parsley

Ingredients

  • 3 Tbs. olive oil
  • 6 garlic cloves, finely minced
  • 1 tsp. red pepper flakes
  • 1 tsp. sweet paprika
  • 1 lb. medium shrimp, peeled and deveined
  • 2 Tbs. fresh lemon juice
  • 2 Tbs. dry white wine
  • salt and freshly ground black pepper, to taste
  • 2 Tbs. chopped fresh parsley
  • 8 oz (dry weight) pasta (linguine works well)

Instructions

  1. Start cooking your pasta.
  2. In a sauté pan over medium heat, warm the olive oil. Add the garlic, red pepper flakes and paprika and sauté for 1 minute until fragrant.
  3. Increase the heat to high, add the shrimp, lemon juice and dry white wine, stir well, and sauté until the shrimp turn pink and are opaque throughout, about 3-5 minutes.
  4. Season with salt and black pepper, sprinkle with the parsley and serve over pasta.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4

Inspired By: Shrimp with Garlic and Parsley

Shrimp & Plum Kebobs

Shrimp & Plum Kebabs

Recipe: Shrimp & Plum Kebobs

Toss quick-cooking shrimp, juicy summertime plums and zesty jalapeños with a simple cilantro-lime marinade for a deluxe meal in minutes. If you like, use peaches or nectarines in place of the plums and red or green bell peppers for the jalapeños.

Ingredients

  • 3 tablespoons canola oil, or toasted sesame oil
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon freshly grated lime zest
  • 3 tablespoons lime juice
  • 1/2 teaspoon salt
  • 1 lbs large raw shrimp, (12 per pound down to 24 per pound work well), peeled and deveined
  • 3 jalapeño peppers seeded and quartered lengthwise or 1 green bell pepper, stemmed, seeded and cut into 1 1/2″ squares
  • 2 plums, pitted and cut into sixths

Instructions

  1. Whisk oil, cilantro, lime zest, lime juice and salt in a large bowl. Set aside 3 tablespoons of the mixture in a small bowl to use as dressing. Add shrimp, jalapeños and plums to the remaining marinade; toss to coat.
  2. Preheat grill to medium-high.
  3. Make 4 kebobs, alternating shrimp, pepper and plums evenly among four 10-inch skewers. (Discard the marinade.) Grill the kebabs, turning once, until the shrimp are cooked through, about 8 minutes total. Drizzle with the reserved dressing.

Cooking time (duration): 35 min

Number of servings (yield): 4

Inspired By: Shrimp & Plum Kebabs
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Vodka Shrimp & Spinach

Vodka Shrimp and Spinach

Recipe: Vodka Shrimp and Spinach

Ingredients

  • 13 oz (dry weight) angel hair pasta, cooked per package directions
  • Salt and pepper to taste
  • 4 Tbsp olive oil, divided
  • 16 oz raw peeled and deveined shrimp (41-50 count), thawed if using frozen
  • 8 oz mirepoix (see note)
  • 1/2 cup white wine
  • 2 cups vodka sauce
  • 8 oz baby zucchini, sliced in 1/4-inch rounds (about 2 cups)
  • 1 package (6 oz) fresh baby spinach
  • 1/3 cup pine nuts, toasted

Instructions

  1. Toss cooked pasta with 1 Tbsp of olive oil in medium bowl; season to taste with salt and pepper. Set aside.
  2. Heat 2 Tbsp of olive oil in medium skillet on HIGH, until oil faintly smokes. Add shrimp; cook, stirring continually, until shrimp reaches 120 degrees about 1 min (DO NOT OVERCOOK). Remove from pan; set aside.
  3. Reduce heat to MEDIUM. Add remaining 1 Tbsp olive oil to pan; add mirepoix. Cook, stirring, about 4 min until soft but not browned. Stir in wine; simmer 5 min, until liquids are reduced by one-third.
  4. Add vodka sauce. Rinse sauce jar with about 1/4 cup water; add this liquid to pan. Simmer 3-4 min. Add zucchini; simmer 2 min. Return shrimp to pan, simmer 1-2 min to heat. Add baby spinach; cook until wilted, about 30 seconds.
  5. Serve over pasta. Garnish with a sprinkle of pine nuts.

Personal Notes

Mirepoix is the French name for a combination of onions, carrots, and celery. You can make you own by finely dicing the above. If I’m making a fast weekday dinner, I’ll save time by buying a bag of prepared Mirepoix from the Wegmans produce department.

Cooking time (duration): 35 min

Number of servings (yield): 4

Inspired By: Vodka Shrimp & Spinach
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Shrimp Stuffed Fillet

Shrimp Stuffed Fillet Mignon Recipe: Shrimp Stuffed Fillet

Ingredients

  • 3 tablespoons olive oil, in all
  • 1 teaspoon finely minced onions
  • 1 teaspoon finely minced green onions
  • 1 teaspoon finely minced celery
  • 1 teaspoon finely minced red bell pepper
  • 2 teaspoons minced shallots
  • 1 teaspoon minced garlic
  • 1/4 pound small shrimp
  • 2 tablespoons water
  • 2 tablespoons fine, dried bread crumbs
  • Emeril’s Essence Creole Seasoning
  • 4 Filet Mignons, 6 to 7 ounces each, trimmed

Instructions

  1. Preheat the oven to 400 degrees.
  2. In a saute pan, over medium heat, add the 1 tablespoon of the olive oil. When the oil is hot, add the onions, green onions, celery, red peppers, shallots, and garlic. Saute for 1 to 2 minutes. Add the shrimp, water and bread crumbs. Season with Essence and cook for 2 minutes. Remove from heat and allow to cool for at least 15 minutes.
  3. Using a small sharp knife, cut a slit about 2 inches along into the side of each steak forming a pocket. Season the meat with Essence inside and out of the pocket. Using a spoon, fill each pocket with about 1/4 cup of the stuffing.
  4. In a large saute pan, heat the remaining olive oil, over medium heat. When the oil is hot, add the filets and sear for 2 to 3 on each side. Remove the pan from the heat and place in the oven. Roast for 6 to 8 minutes for medium rare.

Personal Notes

Emeril’s Essence can be purchased in the spice isle of most grocery stores.
Any size shrimp will do. Just cut large shrimp into bite-sized pieces.

Cooking time (duration): 40 min

Number of servings (yield): 4

Inspired By: Rock Shrimp Stuffed Fillet

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